Sweet Potato Wedges with Mustard Sauce
Sweet potato wedges with mustard sauce is a dish comprising baked or fried sweet potato chunks that are typically seasoned and served alongside a sauce made with mustard as a principal ingredient. Sweet potatoes are known for their high fiber content, vitamins, minerals, and beta-carotene, making them a nutritious choice. They are often cut into wedge shapes, tossed in oil, and seasoned with spices such as paprika, garlic powder, salt, and pepper, before being cooked. This helps to enhance their natural sweetness and creates a crispy exterior while maintaining a soft interior.
Equipment
- 1 oven
- 1 large bowl
- 1 baking dish
Ingredients
SWEET POTATOES
- 3 large organic sweet potatoes sliced into thick wedges skin on
- 2 tbsp melted coconut oil
- 1/2 tsp sea salt
- 1 pinch freshly ground black pepper
MUSTARD SAUCE
- 1 tbsp spicy mustard
- 2 tbsp creamy salted cashew butter
- 2 tbsp maple syrup
- 2 tbsp unsweetened original almond milk
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
Instructions
- Preheat the oven to 400F and grease a baking dish
- Place the sweet potatoes in a large bowl, add oil and toss until coated. Properly season with salt and pepper
- Arrange the potatoes in a single layer in the prepared baking dish and bake until golden brown, for about 25 minutes, flip the potatoes once half ways of cooking.
- Meanwhile prepare the sauce, combine the cashew butter, maple syrup, mustard, salt and pepper in a medium mixing bowl and whisk until well combined and smooth. Add almond milk to thin
- Serve the sweet potatoes with sauce immediately. Keep any leftover in the fridge and use potatoes and sauce within a week reheat in the oven before serving.
Notes
Serve sweet potato wedges with no honey mustard dipping sauce! Best when
fresh, though leftovers keep in the fridge, covered, for up to a few days.
Reheat in the oven.
fresh, though leftovers keep in the fridge, covered, for up to a few days.
Reheat in the oven.